INGREDIENTS [Burger]

Burger bun

1/4 oz grass-fed, grain-finished beef patty

Iceberg lettuce

Bread & butter pickles

Medium-sharp cheddar cheese

Salt and pepper

Special burger sauce (recipe to follow)

[Burger Sauce]

1 qt mayonnaise

10 cornichons, minced

1 Tbsp parsley, minced

1/2 yellow onion, minced

2 bunches green onion, minced

1 bunch chive, minced

2 Tbsp black pepper

1/2 tsp cayenne

2 tsp Aleppo pepper

1 Tbsp salt

1 oz fish sauce

Sofrito (recipe to follow)

[Sofrito]

1 cup Roma tomatoes, seeded

1 cup red bell pepper, cored

½ yellow onion

Garlic to taste

1 cup Dijon mustard

1/2 cup capers, rinsed and minced

15 caper berries, rinsed and minced

METHOD [Special Sauce]

For sofrito, simmer tomatoes, bell peppers, onions and garlic until tender, then puree. Next, combine additional burger sauce ingredients to sofrito and adjust seasoning as needed.

ASSEMBLY

Cook beef patty with cheddar until medium rare. Top with lettuce, pickles and a generous dollop of special house sauce and serve with Pimms Cup (recipe below).

INGREDIENTS [Pimms Cup]
5 cucumber slices
10 mint leaves
3/4 oz Singer syrup
1 oz lemon juice
1 oz gin
1 oz Pimms
1 dash Angostura Bitters
1 oz seltzer

METHOD

Muddle the cucumber in a mixing glass. Add all ingredients except seltzer. Add ice, shake, double strain into a Collins glass. Add seltzer and ice. Garnish with a cucumber slice and a mint crown.